| 1 | Preheat your oven to 300 degrees. |
| 2 | In a mixing bowl combine the flour, soda, and salt. |
| 3 | Mix well with a wire whisk and set aside. |
| 4 | In a large bowl with an electric mixer beat the sugar and butter together. |
| 5 | Mix to form a grainy paste, scraping down the sides of the bowl. |
| 6 | Add the eggs and whiskey, and beat on medium speed until soft and lumpy. |
| 7 | Add the flour mixture and chopped pecans, and mix at low speed just till mixed. |
| 8 | Do not overmix. |
| 9 | Drop dough by rounded tablespoons 2 inches apart on ungreased cookie sheets. |
| 10 | Place a whole pecan atop each cookie in the center. |
| 11 | Bake for 23-25 minutes or until the edges begin to turn brown. |
| 12 | Transfer immediately to a cool, flat surface with a spatula. |
| 13 | To prepare the glaze: melt the caramels with the cream in a small saucepan over low heat. |
| 14 | Stir with a wooden spoon till smooth. |
| 15 | Remove from heat. |
| 16 | Drizzle the cooled cookies with the glaze in the desired pattern using a spoon or fork. |
| 17 | Note: you may substitute an equal amount of vanilla extract for the whiskey. |
| 18 | from monica willyard, db-tech bbs, stone mountain, ga, 404-296-0485 ?/td> |
